Roasted Loin of Veal with Foie Gras and Cherry-Red Grape Sauce Recipe | Epicurious

Ingredients

• 2 cups low-salt chicken broth
• 1 cup beef broth
• 2 cups dry red wine
• 1 1/2 cups small seedless red grapes
• 1/4 cup (packed) golden brown sugar
• 1 teaspoon Worcestershire sauce
• 1/2 cup drained wild cherries in syrup (such as amarena)*
• 1 3 1/2-pound trimmed boneless veal strip loin
• 2 tablespoons olive oil plus more for brushing
• 1 tablespoon chopped fresh rosemary plus whole sprigs for garnish
• 1 tablespoon chopped fresh thyme plus whole sprigs for garnish
• 1 6- to 8-ounce block cooked duck foie gras, cut lengthwise into 1/4-inch-thick slices (optional)
• *Available at specialty foods stores and online from buonitalia.com.